Assessment Kit-SIT30716 Certificate III in Hospitality (Restaurant Front of House) HLT Units of competency FBPBPG2001 Operate

Units of competency FBPBPG2001 Operate the bottle supply process FBPBPG3004 Operate the bottle sealing process FBPBPG3002 Operate the labelling process FBPBPG2003 Operate the carton packing process BSBWHS301 Maintain workplace safety FBPBPG3001 Operate the bottle filling process * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBDES302 Explore and apply the creative design process to 2D forms BSBDES303 Explore and apply the creative design process to 3D forms BSBDES502 Establish

selection and induction of staff BSBHRM506 Manage recruitment

sauces and soups SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards

Core units BSBWHS211 Contribute to the health and safety of self and others CUAACD101 Use basic drawing techniques CUAPPR101 Use ideas and techniques to develop creative work Elective units BSBCMM211 Apply communication skills BSBCRT201 Develop and apply thinking and problem solving skills BSBTEC101 Operate digital devices * We can develop additional elective units that are not listed on request (Please contact us for further information)

Assessment Kit-SIT30716 Certificate III in Hospitality (Restaurant Front of House) HLT Units of competency FBPBPG2001 OperateOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of